Hundred-year-old Cocoa Recipe

CocoaBrrrr, it’s snowy,  the temperature outside is in the single digits, and I’m cocooning until the weather improves.  Then I remembered  seeing a  recipe for  Cocoa in a hundred-year-old home economics textbook, and knew it was the perfect time to try it.

The Cocoa only took a few minutes to make – and soon I was relaxing with a steamy cup of rich and creamy Cocoa.  There was no comparison to the modern pre-mixed cocoa products.  The Cocoa made using old recipe was better . . . much, much better.

Here are the old directions for making Cocoa:

Source: Foods and Household Management: A Textbook of the Household Arts by Helen Kinne and Anna M. Cooley (1915)
Source: Foods and Household Management: A Textbook of the Household Arts by Helen Kinne and Anna M. Cooley (1915)

Here is the recipe updated for modern cooks:

Cocoa

  • Servings: 2
  • Time: 10-15 minutes
  • Difficulty: easy
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4 teaspoons cocoa

4 teaspoons sugar

2 cup milk

Put the cocoa and sugar in a bowl, and stir to combine. Add 1 tablespoon and milk and stir until smooth; then add another tablespoon of milk and stir.  Set aside.

Put the remainder of the milk in a medium sauce pan. While stirring constantly, heat the milk until hot and steamy using medium heat; then stir in the cocoa mixture. Remove from heat and serve.

When I made this recipe, I looked at the Cocoa recipe on the can of cocoa. The recipe on the can called for more sugar, and had a 2 to 1 ratio of sugar to cocoa, while the hundred-year-old recipe had a 1 to 1 ratio of sugar to cocoa which resulted in a delightful hot drink that featured the nuanced chocolaty notes  of the cocoa without being overwhelmed by the sweetness of the sugar.

Hundred-Year-Old Hermits Cookies Recipe

hermit-cookies

Tis the season . . . for baking cookies. Old-fashioned, traditional cookies are my favorite, so I was thrilled to find a hundred-year-old recipe for Hermits. Hermits are a soft, spicy, raisin cookie. They have been around a long time so there are lots of variations. This recipe was for the traditional drop cookie version.

The Hermits were delightful. They had a lovely texture and the right amount of chewiness. The old-fashioned goodness of the Hermits was enhanced by just the right amount of cinnamon and mace, and a hint of molasses.

The recipe was easy to make–and would be a perfect addition to a holiday cookie tray.

Here’s the hundred-year-old recipe:

Source: American Cookery (October, 1916)
Source: American Cookery (October, 1916)

And, here’s my updated version of the recipe for modern cooks:

Hermits

  • Servings: approximately 40 cookies
  • Time: 1 hour
  • Difficulty: easy
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1/2 cup butter, softened

1 cup brown sugar

1 teaspoon milk

1 tablespoon molasses

2 eggs

1/2 teaspoon cinnamon

1/2 teaspoon mace

2 1/2 teaspoons baking powder

2 cups flour

1/2 cup raisins

Preheat oven to 375° F.  Put butter in a large mixing bowl, and stir (cream) until smooth; then stir in the brown sugar. Stir in milk, molasses, eggs, cinnamon, mace, and baking powder. Add flour, and stir until all ingredients are combined. Add raisins, and stir gently to distribute the raisins throughout the dough. Drop rounded teaspoons about 2 inches apart on a lightly greased baking sheet.  Bake 10-12 minutes, or until lightly browned.

Caramels: Comparison of Old and Modern Recipes

caramels
The caramels with walnuts were made using the hundred-year-old recipe. The other caramels were made using the modern recipe.

The holidays are a time for family fun, so when my daughter was recently home for Thanksgiving we decided that it was time for another post that compares a hundred-year-old recipe with a modern one. This year we decided to make Caramels.

I made a Caramel recipe from a hundred-year-old magazine that listed nuts, preferably black walnuts, as an ingredient. My daughter made a Caramel recipe that did not call for nuts from Sally’s Baking Addiction called Sea Salt Vanilla Caramels.

My recipe called for brown sugar. The modern recipe used three sweets: brown sugar, white sugar, and light corn syrup. It included a note which said that corn syrup is “a controversial ingredient, for sure, but an imperative one for making candy as it prevents crystallization and keeps the caramels smooth as silk.”

The Verdict: The two candies were both good, but very different from each other.

The modern recipe was delectable. The Sea Salt Vanilla Caramels were smooth and creamy, and melted in my mouth. If you want a great Caramel recipe, I strongly recommend clicking on the link and going to Sally’s website for her recipe.

On the other hand, the  hundred-year-old Caramel recipe made a candy that barely seemed like a caramel. It tasted more like a praline. If, by chance,  you are looking for a delightful walnut praline recipe, the old recipe is the recipe for you.

The hundred-year-old recipe included a warning, “These directions must be followed to the letter.”  I tried my best to follow them to the letter, but apparently failed since I think that the caramel may have partially “crystalized” (or perhaps a caramel a hundred-years-ago was different from a modern caramel).

Here’s the hundred-year-old recipe:

Source: Good Housekeeping (April, 1916)
Source: Good Housekeeping (April, 1916)

Here’s my version of the hundred-year-old recipe updated for modern cooks. (I made half of the original recipe.)

Caramels

  • Servings: approximately 50 pieces
  • Time: 1 hour active prep time
  • Difficulty: moderate
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1 pound light-brown sugar (2 cups, packed)

2 tablespoons butter

1 cup milk

1 cup chopped nuts, preferably black walnuts

Prepare a 8 inch by 8 inch square pan by lining it with foil, and then buttering the foil.  Set aside.

Put the brown sugar, butter, and milk in a large, heavy saucepan. Using medium heat, bring to a boil while stirring. Reduce heat so that there is a slow rolling boil. Continue to stir until the mixture reaches the firm ball stage (245 – 248° F.). This can also be tested by dropping a small amount of the hot mixture into ice-cold water. It is done when a caramel-textured ball is formed. Add nuts before removing from the heat. Remove spoon from mixture while still boiling to prevent crystallization.

Quickly pour into the prepared pan. Scrape what remains into another dish. When cool turn onto a cookie sheet or board.  Cut into bite-sized pieces. If desired, wrap caramels in waxed paper.

walnut-caramel

Old-fashioned Mashed Potatoes

mashed-potatoes-f

Mashed Potatoes are a quick and easy-to-make comfort food. It’s one of those foods that I never use a recipe to make. Long ago I learned how to boil the potatoes, whip them, add a little butter and milk, and whip a bit more to combine.

Given how easy it is to make Mashed Potatoes,  I was very surprised to discover a hundred-year-old recipe  for Mashed Potatoes that contained extensive detail.  Back then even the most complex recipes were generally short and lacked details,  Why would recipes for difficult-to-make foods leave a huge amount of latitude for interpretation, while a recipe for a basic food be very specific?

Source: Foods and Household Management: A Textbook of Household Arts (1915)
Source: Foods and Household Management: A Textbook of Household Arts (1915)

This recipe referred to two other recipes. One explained how to boil potatoes:

potatoes-boiled

The other recipe mentioned in the Mashed Potato recipe was the Potato in the Half Shell recipe, which contained information about how much butter, milk, and salt should be used when making potatoes:

potatoes-half-shell

I generally use electric beaters to make “mashed” potatoes, but I decided to give the old-time recipe a try. I dug out my old potato masher out from under all my other seldom-used kitchen utensils in the back of bottom drawer in the kitchen cabinets, and made real mashed potatoes.

Here’s the old recipe updated for modern cooks:

Mashed Potatoes

  • Servings: 4-5 servings
  • Time: 30 minutes
  • Difficulty: easy
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4 cups potatoes, pared and cut into 1-inch cubes (4-6 potatoes) (I used red potatoes – though russets would also work well.)

water

1 teaspoon salt

1 tablespoon butter

approximately 1/4 cup milk

Put enough water into a  large saucepan so that it is about 1/3 filled; add salt and bring to a boil using high heat. Add diced potatoes; return to a boil, then reduce heat and simmer 15-20 minutes or  until the potatoes are very soft when poked with a fork. Remove from heat and drain. Using a wire potato masher, mash the potatoes until smooth.  Add the butter and half the milk. Mash a little more to combine. If the potatoes are too stiff, add additional milk until the potatoes reach the desired consistency. (Do not over-mash or the potatoes will get gummy.) Reheat the mashed potatoes using medium heat  To reheat, put the pan with the mashed potatoes back on the stove using medium heat for 15-30 seconds; stir once or twice. Remove from heat and put in serving dish.

mashed-potatoes-b

Jellied Cranberry Sauce with Celery and Walnuts

cranberry-saladRemember the  old-fashioned gelatin salads with embedded mystery fruits and vegetables that great-aunts inevitably  brought to Thanksgiving dinners? Well, I’ve found one of those old recipes.  The hundred-year-old  Cranberry Salad recipe called for gelatin — and celery and walnuts.

When I made this salad I didn’t want to like it, but I was pleasantly surprised. It tasted similar to jellied cranberry sauce. The colorful, tart jellied sauce was perfectly punctuated with the crunch of the celery and walnuts.

The original recipe was for Cranberry Salad, but when I updated the recipe I renamed it, Jellied Cranberry Sauce with Celery and Walnuts, to more accurately describe the dish. Here’s the original recipe:

Source: Good Housekeeping (December, 1916)
Source: Good Housekeeping (December, 1916)

I bought a 12-ounce bag of cranberries to make this recipe. When I measured how many cranberries were in the bag, I realized that I only had 3 cups of cranberries, not the 4 cups (1 quart) called for in the old recipe. I reduced all of the other ingredients proportionately and made three-fourths of the original recipe.

When serving the Jellied Cranberry Sauce with Celery and Walnuts, I didn’t cut it into squares, and I skipped the lettuce and mayonnaise. I  just put it in a pretty dish and let people serve themselves.  Here’s my updated recipe:

Jellied Cranberry Sauce with Celery and Walnuts

  • Servings: 5 - 7
  • Time: 40 minutes active prep
  • Difficulty: easy
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3 cups cranberries (1 12-ounce bag)

1 1/2 cups water

1 1/2 cups sugar

2 envelops unflavored gelatin

3/4 cup celery, chopped

3/4 cup walnuts, chopped

Put cranberries and  1 1/2 cups water in a medium saucepan, bring to a boil using medium heat, then reduce heat and gently simmer for 20 minutes while stirring occasionally. Remove from heat and cool slightly, then press the cooked cranberries through a sieve or strainer. (I used a Foley mill. A food processor could also be used to puree the berries).  Return the cranberry sauce to the sauce pan and sprinkle the gelatin over the puree. Let sit for one minute, then add the sugar and stir. Put on the stove and bring to a boil using medium heat while stirring constantly, then reduce heat and cook for an additional minute. Remove from the heat.

Put half of the cranberry sauce into a serving dish or bowl; refrigerate until just set (about 1 1/2 hours). (Keep the remainder of the cranberry sauce at room temperature.) Remove the set cranberry sauce from the refrigerator and sprinkle with the chopped celery and walnuts. Pour the remaining half of the cranberry sauce over this , and return to the refrigerator until set.

I used a Foley Mill to make the Cranberry Sauce. It worked well, but a sieve, strainer, or food processor could also be used to make the sauce.
I used a Foley Mill to make the Cranberry Sauce. It worked well, but a sieve, strainer, or food processor could also be used to make the sauce.

Hundred-Year-Old Pumpkin Pie Recipe

Pumpkin PieFrankly I’m tired of the ubiquitous pumpkin pie recipe that calls for evaporated milk and a 1-pound can of pumpkin. Is it really necessary to use evaporated milk–or would regular milk work? And, of course,  I then made the short leap to:  How did they make pumpkin pies a hundred years ago?

I found an awesome  pumpkin pie recipe in the Lycoming Valley Cook Book. It was compiled by “the Ladies of the Trout Run M.E. Church, Trout Run Pa”. in 1907. The pie is similar enough to modern recipes that it won’t alarm your Thanksgiving guests. They’ll just think you used your usual recipe–but that it turned out better than it does in a typical year.

The resulting pie has a nice blend of spices that don’t overwhelm the pumpkin. The recipe calls for just two spices (cinnamon and ginger) rather than the three or four typically used in modern recipes.

It also uses more eggs than are generally used in recipes that call for evaporated milk. Since the milk used in the old recipe contains more liquid, additional eggs are needed to set the custard. This pie also requires more baking time than modern pumpkin pies, but the result is a rich and creamy custard filling.

Here’s my adaptation of the old recipe for modern cooks:

Pumpkin Pie

  • Servings: 5 - 6
  • Time: 1 hour 20 minutes
  • Difficulty: moderate
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1 cup pumpkin

1/2 cup sugar

2 eggs

1 cup milk

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1 8-inch (small) pie shell

Preheat oven to 425° F. Combine all ingredients (except pie shell) in a mixing bowl; beat until smooth. Pour into pie crust. Bake 15 minutes; then reduce heat to 350°. Continue baking (about 50-60 minutes) until a knife inserted in the center of the pie comes out clean.

Notes: This recipe filled the 8-inch pie shell to the very rim, and it was a little difficult to get it into the oven without spilling.  (Don’t overfill pie shell. If there is too much filling put the extra in a small casserole dish and cook separately.)

I used fresh pumpkin, but 1/2 of a can of pumpkin (14-16 oz. can) could be used. This recipe makes a small 8-inch pie. If I used canned pumpkin I’d probably double it, and instead make a large 10-inch pie.

To prepare the fresh pumpkin for the pie, I peeled part of a pumpkin and cut it into one-inch cubes. About 1 3/4 cups of cubed pumpkin will make a cup of cooked pumpkin. I put the cubed pumpkin into a saucepan and covered it with water. I turned the heat to high and brought to a boil; I then reduced the heat to medium and cooked until tender (about 20 minutes). I drained the pumpkin and used my mixer to blend it until smooth. I then proceeded with the pie recipe.

Fresh pumpkin can also be roasted. Cut the pumpkin in half and remove seeds and membranes, then put it in the oven at 400° F. Bake for about an hour or until the pumpkin is tender. Remove from oven. When the pumpkin has cooled, remove the pulp from the pumpkin shell. Use mixer, blender, or food processor to blend the chunks of pulp until smooth. Proceed with the pie recipe.

Here’s the original recipe:

Source: Lycoming Valley (PA) Cook Book (1907)
Source: Source: Lycoming Valley Cook Book, compiled by the Ladies of Trout Run M.E. Church, Trout Run, PA (1907)

Hundred-Year-Old Chocolate Blancmange Recipe

cocoa-blanc-mange

There is an old saying that Blancmange should be wobbly but not as rubbery as a rubber ball.  I recently made a hundred-year-old recipe for Chocolate Blancmange, and using the criteria in the old saying, it was excellent. The Blancmange was rich and decadent, and trembled just a little.

Even though Blancmange is an old dessert, it was new to me; and this was the first time that I ever made this lovely molded dessert.

This recipe is a keeper. As my husband finished the Blancmange, he asked, “When are you going to make this again.?”

The old recipe was part of an  advertisement for Minute Tapioca.  (Yes, Minute Tapioca as been around for more than a hundred years).

Here’s the original recipe:

Source: Ladies Home Journal (May, 1916)
Source: Ladies Home Journal (May, 1916)

When I saw the illustration for the Blancmange, I realized that I actually owned some old dessert plates that once belonged to my grandmother that looked very similar to the ones in the picture. I hadn’t seen the plates in years, but I pulled a chair over to my highest kitchen cupboard, and climbed up. A few minutes later I’d found the plates. They weren’t identical to the ones in the drawing, but I had a lot of fun trying to semi-replicate the old picture.

The old recipe called this dessert “blanc mange.” I think that today, the two words are generally combined into one (blancmange),  so that is the way that I’ve spelled it.

Minute Gelatine 5 1916
Source: Ladies Home Journal (May, 1916)

Here’s the recipe updated for modern cooks:

Chocolate Blancmange

  • Servings: 5 - 6
  • Time: 25 minutes active prep time
  • Difficulty: moderate
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1/2 cup minute tapioca

1 cup sugar

1/4 cup cocoa

1/8 teaspoon salt

3 cups milk

1 teaspoon vanilla

whipped cream, optional

In a medium saucepan stir together the tapioca, sugar, cocoa, and salt. While stirring, slowly add the milk. Using medium heat, and while stirring constantly, bring to a boil. Reduce heat so that there is a slow rolling boil. Cook for an additional 5 minutes while stirring constantly. Be sure to stir to the very bottom of the pan because this mixture will easily burn. Remove from heat and stir in the vanilla.

Pour into individual molds. Custard cups work well as molds. Refrigerate for at least 3 hours.

To serve, set the molded dessert in a pan of hot water for a few seconds; then run a table knife around the edge of the mold to loosen and turn upside down on serving plate to unmold.

If desired, serve with whipped cream.

To make homemade whipped cream, Put 1 cup whipping cream in a mixing bowl. Add 2 tablespoons confectioner’s sugar. Whip until there are stiff peaks.

Cook’s note: I did not make the cocoa (hot chocolate) prior to making this recipe. It seemed unnecessary to use a two-step process.  Instead, I found a recipe for hot chocolate on a can of cocoa. I combined the dry ingredients in that recipe with the dry ingredients called for in the hundred-year-old Blancmange recipe. I then stirred in three cups of milk.  This streamlined process worked just fine.